Chocolate & Red Wine dessert

This is a luscious, sultry dessert especially wonderful during the Autumn/Winter season. A sinful way to end a meal with a cushiony exteriour holding a warm volcanic symphony of chocolate, red wine and cinnamon dusted off with a velvet blanket of unsweetened cocoa.

Ready in

25 m

2

Servings

Deliver Ingredients

Makes

2-3 servings

Rate this Recipe

Ingredients

1 egg

50 Grams butter

50 Grams semi sweet chocolate, chopped

40 Grams confectioner's sugar

118 Milliliters red wine

1 Teaspoon cinnamon

40 Grams flour

1/3 Teaspoon baking powder

2 Tablespoons unsweetened cocoa

2 individual moulds

Directions

Preheat oven to 350F/180C.
Melt the butter and chocolate together and then transfer to a mixing bowl. Add the egg, sugar, red wine and cinnamon and mix all together. Follow with the flour and baking powder. Mix well. Transfer batter to individual molds and bake for 15 minutes. Remove from oven, leave to rest for just a few minutes- say two or three- and dust with unsweetened cocoa. Dig in, directly from the molds.

Note: when the molds are filled with the raw batter, before baking, you may refrigerate molds for a few hours- up to overnight. This also presents the advantage of allowing early prep and baking just when it's time for dessert!

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.